Creamy Asparagus Soup

Those words popped out of Monkey Boy’s mouth when I said we were having creamy asparagus soup for dinner, before he had even seen it. This is his new favorite thing to do at every meal. Anything he doesn’t recognize is automatically assigned to the “don’t like” category, which is growing longer than my arm.

I wish I could say that my children eat everything we prepare for dinner, and I think most parents wish for that day when the family sits down to dinner and everyone digs in happily, even asking for seconds. No one pouts or complains that this isn’t their favorite or refuses to try something new. Dinner ends with all the children asking when we can have that meal again. The only thing that would make it better is if the children offer to sweep the floor and wash the dishes afterwards.

We all have our pipe dreams, this is mine.

And though the story doesn’t have a fairy tale ending—Monkey Boy refused to taste even a little of the soup, and Top Gun tried but turned up his nose—Michael and Builder Guy adored this creamy asparagus soup and asked for seconds, and I enjoyed the leftovers for breakfast.

Though there is heavy cream in the ingredients, we only use it as an optional garnish, and the creamy texture comes from pureeing the cooked vegetables in the chicken stock. This is a great way to use the thick, tougher stalks of asparagus because they cook until very soft before blending, just remember to discard the woody ends before cooking. Though the soup can be made with vegetable broth, I prefer the flavor of the soup with chicken stock.

Preparation

1. In the pot, melt the butter then add the sliced leeks and the chopped onions. Cook over medium heat until they are soft and glistening.

2. Add the chicken stock and bring to a boil. Add the asparagus pieces (not the tips) and bring back to a boil, then cook at a simmer until the asparagus is soft, about 45 minutes.

3. Puree the soup in batches in the blender, then return to the pot and warm it up. Add the asparagus tips and cook over medium for five more minutes, until the tips are tender. Season with salt and pepper to taste.

4. Serve warm with a drizzle of heavy cream.

Variation

Cold: Chill the cooked soup in the refrigerator overnight. Stir in 1 cup of heavy cream, then serve.

Comments

Oh how I remember those days… I wish I could assure you it’s a phase but my most picky eater is turning 14 next month and he occasionally makes these faces. I think compared to others they do eat a lot so I won’t complain. Given some time your dream will occur in reallife!

Oh that’s a lovely pipe dream you have there. I had my brother and his family over for dinner last night (the garden crew) and we were talking about all the foods we wouldn’t eat when our mom cooked them. This soup sounds great to my grown-up self though!

Just tell Monkey-boy he doesn’t know what he’s talking about. That soup’s delicious! When my daughters were small, they got on a Spaghettios kick. Nothing I fixed satisfied them (very good entrees), so for two weeks straight, we had our steaks, chops, etc., and they got a plate of Spaghettios. Enough said. From then on, they not only ate what I fixed, they enjoyed it. Don’t know what would work on Monkey-Boy, but you’re older and smarter… let me know…

Wow this sounds delicious! Believe or not it is cool right now in Southern CA and this soup would really hit the spot. Someday Monkey Boy will see the error of his ways and you’ll have to make twice as much. Love the story!

Andrea, lovely soup! It seems we all have had the fresh taste of spring time asparagus on our minds, I have seen a lot of soup out there. I like how you used just a kiss of the cream – that is always my choice as well.